I am hooked on AG BIAB now. I just finished brewing a few days ago and already planning my next. This is an important one because I want this to become my house session ale. I want a traditional bitter that has a roasted malty flavor with a mild balance of English hops.

As always, I have relied on this forum to help me generate the recipe. I put together my own recipe from lots of other posts on this ale.

I'm calling it Foggy Old London Bitter. Here is my favorite bluegrasser to sing along as you review the recipe:

I would back off of the biscuit malt a bit..maybe do half of a pound. Marris Otter already has a little bit of a toasty biscuitness to it. I'm sure some will disagree, but I think a whole pound is over the top. You could add a hint of roasted barley for color if you want. Just a touch won't impart much flavor.

Agree with dbsmith here. My advice is to simplify and reduce. Cut way back on the Victory malt, pick one crystal and if you want to use a corn adjuct use 10%, 5 oz isn't really going to accomplish much.

Ok, I updated my recipe. I found some suppliers have British chocolate malt so will try that for the authenticity factor.

So on a different note, what is a good resource (book) to learn more about ingredients, how they affect beer, how much or what to add to get different characteristics? I want to build my knowledge on this stuff. I have learned a lot just on this forum.

Wow, This is a good sign. I have a birthday coming next week and was asked by my SWMBO what I wanted. This book that you listed is what I decided on after reviewing in Amazon. I also asked for Brewsmith 2. That's gotta be a good sign.
Thanks

Wow, This is a good sign. I have a birthday coming next week and was asked by my SWMBO what I wanted. This book that you listed is what I decided on after reviewing in Amazon. I also asked for Brewsmith 2. That's gotta be a good sign.
Thanks

Books are definitely a good idea. If you do not have one already buy a general purpose homebrewing book first. Palmer's "How to Brew" is the consensus best choice for comprehensive and up-to-date information. Daniel's book is very good but it will mean more if you have a basic knowledge base developed first. If you have access to a good LHBS taste the available malts and grains. Learning what the ingredients taste like is a very good way to help determine what to use in various recipes.

Just brewed up an ESB lastnight with a very similar malt bill to yours. I used more MO though, and instead of chocolate malt, used 0.75 oz of black patent. Hops were EKG for FWH and bittering and Styrian Goldings at the end (~50 IBU). However, I plan on having a much different beer since I only had US-05 on hand and not US-04. I plan on doing the same recipe with US-04 next weekend and comparing them side by side.